Simple Life Matters

Catch “Kuwentong Kusina, Kuwentong Buhay” on ABS-CBn hosted by Toni Gonzaga. Together with a guest Kapamilya star or celebrity chef, Toni will prepare specialrecipes from San Miguel Pure Foods for the featured letter sender's whole family. “Kuwentong Kusina, Kuwentong Buhay” fulfills not only the wish of one lucky Kapamilya weekly but will also grant the longtime dream of Toni to showcase hercooking skills. Not too many people know that Toni took a culinary arts coursebefore plunging full-time into showbiz. The program will also feature different culinary spots in the country, with Kapamilya stars and celebrity chefs preparing the cuisine specialties of their respective hometowns with Toni. San Miguel Pure Foods Co. Inc. is one of the country’s leading food companies, known for great tasting, quality food products that are part of Filipino life. Dedicated to nourishing and nurturing families since 1950, San Miguel Pure Foods fortifies its goal in establishing

Here's Idol sa Kusina Recipe for Episode 96 /June 9- GRAPE SLUSH. INGREDIENTS: 2 cups frozen seedless grapes ( red or green) 1 cup crushed ice 1 cup water sugar syrup (optional) Photo and recipe credit: idol sa kusina PROCEDURE: 1. Place everything in a blender and serve.

Here's Idol sa Kusina Recipe for Episode 96 / June 9-CARROT AND CRAB SOUP. INGREDIENTS: 2 1/2 tbsp unsalted butter 1 white onion, chopped 1 lb carrot, sliced 1 pc bay leaf 2 tbsp white rice (uncooked) salt and pepper to taste 1/2 tsp ground cumin 1/2 tsp lemon zest 300g cooked crab meat 1 tbsp fresh lemon juice 1 tbsp chives, minced chives, chopped (for garnish) Photo and recipe credit: idol sa kusina PROCEDURE: 1, In a pot, melt butter and saute' onion, carrots, bay leaf, white rice, salt, black pepper and cumin. Cook, stirring, until onions are soft. 2. Add 5 cups water and bring mixture to a boil, then reduce heat and simmer for 25 minutes. Remove bay leaf. 3. Puree soup in a blender until smooth. Return soup to pt, stir in lem on zest, and heat again. 4. In a small bowl, toss crab with lemon juice and minced chives. 5. Put crab mixture in the center of each bowl, then ladle soup. 6. Garnish with chopped chives

Here's Idol sa Kusina Recipe for Episode 96 /June 9- MAGIC SALMON BELLY SINIGANG. INGREDIENTS: 2 tbsp vegetable oil 4 gloves garlic, minced 2 thumb-size ginger, julienned 1 pc medium onion, sliced 2 pcs medium tomato, sliced 2 pcs finger chili, sliced 1/2 kilo salmon belly, rinsed 1 liter rice washing or water 1 pc. small labanos, sliced on an angle 5 pcs okra, cut in half on an angle 3 pcs sitaw, cut 2 1/2 inch pieces 2 packs 11g MAGGI MAGIC SINIGANG Original Sampalok Mix 1 bunch kangkong leaves and tender stems, picked Photo and recipe credit: IdolsaKusina PROCEDURE: 1. Combine garlic and oil in a pot. Saute' until light golden brown. Add ginger, onion, tomatoes and siling panigang and saute' for 2 minutes. 2. Add salmon belly, gently stir and cook for 2minutes. Pour rice washing or water, bring to boil, skim the scum and simmer for 2 minutes. Add sitaw and simmer for 1 minute. 3. Pour MAGGI MAGIC SINIGANG Original Sa

Here's Idol sa Kusina Recipe for Episode 96 / June 9- HEARTY TOMATO SOUP WITH BONE MARROW BAGUETTE. INGREDIENTS: 300g lean ground beef 1 medium white onion, peeled and chopped 2 tsp dried basil 2 tsp dried oregano 1/2 tsp crushed red pepper flakes 1 tbsp chili powder 1 cup tomato sauce 2 tbsp Worcestershire sauce 1 can crushed tomatoes, undrained 4 cups water 1 carrot, peeled and diced 1 can red kidney beans 1 cup green beans, sliced salt and pepper to taste pre-cooked fusilli pasta parmesan cheese powder Photo and recipe credit: idolsakusina FOR BONE MARROW SPREAD: 1 baguette, sliced 2 pcs bone marrow, pre-bpoiled 1 tsp fresh parsley 1 tbsp lemon zest salt and pepper to taste PROCEDURE: 1. Cook ground beef in pot with onion until no longer pink; drain fat 2. Add in garlic, basil, oregano and red bell pepper flakes; cook over medium high heat 3. Add in chili powder and stir in tomato sauce, whole tomatoes with juice, water.

Here's Idol sa Kusina Recipe Ep. 95 / June 2- MINI CINNAMON ROLLS. INGREDIENTS: Dough 1 cup flour 1 tbsp flour 1 tbsp sugar 1 7/8 tsp baking powder 1/2 tsp salt 1 1/3 tbsp butter 1/3 cup milk photo and recipe credit: idol sa kusina FILLING: 1 7/8 tbsp butter 1/2 cup brown sugar 1 1/3 tsp cinnamon glaze 1/4 cup powdered sugar 1/8 cup milk 1/4 cup peanuts, crushed PROCEDURE: 1. For the filling, in a small bowl combine softened butter, brown sugar and cinnamon 2. In a large bowl mix together flour, sugar, abking powder and salt. 3. Add in softened butter. 4. Stir in milk to form a soft dough. 5. Roll out dough on a lightly floured into a rectangle about 1/4 inch thick. 6. Spread the remaining filling on the rolled out dough. 7. Roll up the rectangle, with a sharp knife slice into small rolls. bake fro 20 to 25min at 400F 8. For glaze, combine powdered sugar nuts and milk in a small bowl and stri until smooth. 9. On

Here's Idol sa Kusina Recipe for Episode 95/June 2- SIZZLING BEEF FAJITAS. INGREDIENTS: 1/4 cup fresh lime juice 1/4 cup tequila 3 gloves garlic, peeled and smashed 1 tbsp roughly chopped cilantro leaves 1 tbsp vegetable oil 1 tsp Worcestershire sauce 1 tsp dried oregano 1 tsp chili flakes 1 tsp ground cumin 1 tsp ground coriander 500g flank steak, fat trimmed salt and pepper to taste 6 large flour tortillas 1 red bell pepper, stemmed. seeded, and thinly sliced 1 green bell pepper, stemmed, seeded and thinly sliced 1 yellow bell pepper, stemmed, seeded, and thinly sliced 1 large white onion, thinly sliced 1 tbsp minced garlic lime wedges, accompaniment Photo and recipe credit: idolsakusina PROCEDURE: 1. In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tbsp of the oil, Worcestershire, oregano, chili flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Chill for a few minutes. 2. Meanwh